Brown Butter Lobster Risotto
Indulge in this creamy brown butter lobster risotto, featuring succulent lobster and shrimp, Arborio rice, and a rich seafood-infused flavor.
Ingredients
- 8 oz shredded lobster tail cooked
- 8 oz peeled shrimp cooked
- 1 cup aborio rice
- 2 cups seafood stock
- ¼ cup white wine
- ¼ cup red bell pepper chopped
- 3 tablespoons garlic minced
- 1 shallot sliced
- 4 tablespoon butter
- 3 tablespoon lemon juice
- ¼ cup Parmesan cheese grated
- ½ cup mascarpone cheese optional for topping
- fresh parsley chopped for topping
- salt & pepper to taste
Instructions
- Melt three tablespoons of butter in a large skillet over medium-high heat. Allow the butter to froth and simmer until it turns brown. Add the shallots, peppers, and garlic, and sauté until the garlic is fragrant and the shallots are beginning to caramelize.
- Pour the white wine into the skillet and cook, stirring occasionally, until most of the liquid has evaporated. Season with salt and pepper, then stir in the rice.
- Gradually add stock, ½ cup at a time, stirring the rice until it has absorbed most of the liquid before adding more. Repeat this process until all of the stock has been incorporated and the rice is cooked through and tender.
- Create a well in the center of the risotto and add the remaining tablespoon of butter. Add the shrimp and lobster, ensuring they are coated with the melted butter, then stir them into the rice.
- Finally, stir in the mascarpone and Parmesan cheese for a creamy texture. Add a squeeze of lemon juice and garnish with fresh chopped parsley before serving. Enjoy!
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